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Black Bottom Cupcakes

These Black Bottom Cupcakes are always a crowd pleaser!

Course Dessert
Cuisine American
Keyword black bottom cupcakes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 cupcakes
Author Amanda Rettke



  • 8 ounces cream cheese softened
  • 1/3 cup sugar
  • 1 large egg
  • 1/8 tsp. salt
  • 1 cup semisweet chocolate chips
  • 1 cup peanut butter chips

Chocolate Cupcake

  • 1 cup granulated sugar
  • 1 cup hot water (can substitute hot coffee)
  • 1/3 cup canola oil
  • 1 tbsp. white vinegar
  • 1 tsp. vanilla extract
  • 1 -1/2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 tsp. baking soda
  • 1/2 tsp. salt


  1. In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg, and salt until smooth.
  2. Fold in chocolate and peanut butter chips; set aside.
  3. Cupcakes
  4. In a large bowl, beat the sugar, water, oil, vinegar, and vanilla until well blended.
  5. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture and mix well.
  6. Fill paper-lined muffin cups half full with batter.
  7. Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted into the cupcake (not filling) comes out clean.
  8. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 1-1/2 dozen.

Recipe Video